Clean Diet Roasted Asparagus with Hazelnut Gremolata

Serving Size: 10 people

This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This roasted asparagus in topped with Gremolata, an Italian condiment made special with hazelnuts. Note: This dish requires 2 rimmed baking sheets for 7-10 servings.

Recipe by: Karin Adoni Ben-David

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook9

Passive0

Total Time24

Recipe Serving Size10 people

Cooking Tools Required

Cutting board, Heavy duty rimmed baking sheet, Kitchen towels, Measuring cups and spoons, Oven, parchment paper, Sharp Knives

Ingredients

3 pound asparagus
4 tablespoon avocado oil or hazelnut oil
1 teaspoon Kosher salt more or less to taste
1/3 teaspoon freshly ground black pepper

For the hazelnut gremolata:

1/2 cup hazelnuts roasted, skinned, and chopped
6 tablespoon Italian parsley finely chopped
2 lemon zested
4 clove garlic minced

Instructions

Preheat oven to 400° F. Trim off the woody ends of the asparagus. (If you aren’t sure where to cut, bend one spear until it snaps. Line it up with the rest of the asparagus, and trim them all to about the same length.) Spread the asparagus spears on a parchment lined, rimmed baking sheet.
Drizzle with oil, and season with a pinch of salt and pepper. Roast for 7-9 minutes, or until crisp and tender.
Meanwhile, add the chopped hazelnuts, parsley, garlic, and lemon zest into a bowl. Stir to combine.
When the asparagus is done, sprinkle the hazelnut mixture over the top. Serve as is, or with lemon wedges to squeeze over the asparagus.

Reheating Instructions

Heat in a 350 degree oven for 15 minutes or until heated through.

Nutrition